Prosecco Flashcards
Name the maingrape, and what is was called before, and why it changed.
Now: Glera.
Before: Prosecco
Changed from grape-name to PDO to secure the creating of prosecco in a specific area. (Politics).
Detail the tasting-specs of the main-grape;
Light-Medium(-) intensity (apple & pear), Light Body and Medium-Medium(+) acidity.
Explain the different styles of Prosecco
Sugarlevels may vary from Brut to Demi-sec (Extra dry is classic)
The amount of pressure may vary from Spumante to Frizzante.
What are the general quality-level of Prosecco DOC?
Acceptable to Good quality
What are the general quality-level of Prosecco DOCG?
Good to Very Good quality
How is Prosecco generally priced?
Mid-priced, with a few wines demanding premium-price.
What regulations was made in 2009, considering the DOC and DOCG’s of Prosecco?
Two main PDO’s was created. Prosecco DOC and Conegliano Valdobbiadene - Prosecco DOCG.
How large is Prosecco DOC and Conegliano Valdobbiadene - Prosecco DOCG?
DOC; 23,000 ha
DOCG; 7,700 ha
Describe the climate and the geography in the Prosecco DOC, and the effect of it, in regard of canopy-management and harvest-methods.
Warm, moderate continental - low altitude, wines on flat planes.
Effects; High humidity, in form of fog and humid air, due to the rivers in the area - this can lead to fungal disease and rot.
Machineharvest is possible.
Viogur must be kept down.
Higher yields.
Describe the climate and geography in the Conegliano Valdobbiadene - Prosecco DOCG, and the effect of it, in regard of canopy-management and harvest-methods.
Warm, moderate continental - Higher altitude than the DOC
Effects; Less humidity, because of the altitude, longer diurnal range, and therefore a slower and longer ripening process.
Machineharvest not possible, because of the hill-aspects.
Lower yields.
Describe the soils in the Prosecco DOC vs Conegliano Valdobbiadene - Prosecco DOCG
DOC: flat and fertile soils
DOCG: Hilly and less fertile soils.
Name the main grape-variety and describe the physical specs.
Glera.
Physical specs;
High in vigour - Low planting density therefore normal.
Susceptible to powdery, downy mildew, millerandage, drought in summer and grapevine-yellows.
High yields.
First to buds doesn’t bear much fruit = long trellishing good.
Name the four trellishing-systems
Sylvoz
Double Arched Cane
Single Guyot
Double Guyot
Describe the Sylvoz training system and explain the pro’s and con’s
High Cordon system with shoots hanging down from it.
Pro’s; well-suited for high-vigour environments.
inexpensive to create, suitable for machine-harvest. Less prune to frost because of the height.
Con’s; Can encourage over-cropping –> nescesarry to monito the canopy.
Describe the Double Arched Cane training system and explain the pro’s and con’s
Canes are bend and tied to the Cordon, to create arches.
Pro’s; Good ventilation, promoting the fruitfulness of glera and evenness of growth.
Con’s; Takes a lot of work to individually bend each cane. Takes manually work to maintain afterwards.
Machine-harvest not possible.
Where, for how long, and at what degree does the fermentation of the basewine take place?
Fermentation takes place in a tank, the fermentation lasts for 15-20 days at around 18 degrees - this is to retain the freshness and primary fruit-aromas of the wine.
Where, for how long, and at what degree does the second fermentation take place?
Second fermentation takes place in a tank, the fermentation lasts for approximately a month at 12-15 degrees - the low temperature is to retain the primary aromas and the freshness.
Explain the general idea of dosage in Prosecco, and what happened in that regard in 2014
Traditionally dosage has not been a thing. The winemaker calculates how much sugar/yeast (Tirage) is needed for a certain level of residual sugar and Co2.
In 2014 it was made possible to use dosage.
What’s the min. of ageing on the lees for DOC and DOCG Prosecco?
There is no minium of lees-ageing in neither DOC or DOCG Prosecco.
Bonus; However a few procers in the DOCG will be experimenting with longer ageing on the lees and longer fermentations, for more body and complexity.
What is Prosecco col Fondo?
Prosecco “Pet Nat”.
Second fermentation takes place in bottle, unracked, and often sealed with a crown-cap.
“Rifermentazione in bottiglia” (Refermentation in bottle) must be written on the bottle.
Small amounts are produced.
What are the max yield allowed in Prosecco DOC?
125 hl/ha
What are the max yield allowed in Prosecco DOCG?
94,5 hl/ha
What is Rive? Describe it
Local word meaning slope/hill * Addition to the DOCG * Refers to 43 single communes/vineyards * Grapes must be handpicked * Max yield is 90hl/ha * Vintage must be shown on label
What is Superiore de Cartizze? Describe it
A single vineyard-area of 108 hectares within the Valdebbiadene-area
*
Regarded as the highest quality-area; shallow soils, steep slopes, south-facing slopes
*
Max yield of 85 hl/ha
*
Traditionally wines with a fuller body and residual sugar-levels above brut.
